Cauliflower and Ricotta Cakes with Sesame Crust and Warm Tomato Chutney

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray, toss it with 1 tablespoon olive oil, half the salt, and a little black pepper, then roast for 20 minutes until tender with lightly golden edges.

2. 2

   While the cauliflower roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the red onion and cook for 4 minutes. Stir in the garlic and cook for 30 seconds more.

3. 3

   Add the chopped tomato, balsamic vinegar, smoked paprika, ground cumin, and a pinch of salt. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until thickened into a chutney. Add half of the parsley, stir, and keep warm.

4. 4

   Transfer the roasted cauliflower to a large bowl and mash it with a fork or potato masher until you get a mixture with small chunks. Let it cool for 5 minutes.

5. 5

   Add the ricotta, beaten eggs, rice flour, Parmesan, the remaining parsley, the rest of the salt, and a little black pepper to the cauliflower. Mix well until a moldable mixture forms.

6. 6

   Shape the mixture into 8 even cakes. Spread the sesame seeds on a plate and gently press both sides of each cake into the seeds to create a light crust.

7. 7

   Heat the remaining tablespoon of olive oil in a large nonstick skillet over medium heat. Cook the cakes for 3 to 4 minutes per side until deeply golden. If you prefer to finish them in the oven, transfer them for an additional 5 minutes at 200 °C / 400 °F.

8. 8

   Serve the cakes hot with the warm tomato chutney spooned over or on the side.

9. 9

   If desired, let the cakes rest for 2 minutes before serving so they set better and hold their shape.